Pina Colada Pound Cake Recipe: A Tropical Dessert That Melts in Your Mouth

Craving something tropical, sweet, and rich in flavor? This Pina Colada Pound Cake is the perfect dessert that blends the sweet and tangy taste of pineapple with the creamy richness of coconut. Inspired by the famous Pina Colada cocktail, this cake is moist, buttery, and absolutely irresistible—ideal for special gatherings or just a relaxing afternoon treat.

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup coconut milk (or use cream of coconut for a richer taste)
• 1 cup crushed pineapple, drained well
• ½ cup shredded coconut (sweetened or unsweetened)

Optional Toppings:

• Pineapple glaze or coconut cream drizzle
• Toasted coconut flakes
• Grilled pineapple slices or maraschino cherries

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease a large bundt pan or loaf pan with butter and lightly flour it or line it with parchment paper. This ensures your cake won’t stick and keeps its beautiful shape.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the butter until light and creamy—about 2 to 3 minutes.
Gradually add the sugar and continue beating until the mixture becomes fluffy and pale.

Step 3: Add the Eggs and Flavorings

Add the eggs one at a time, beating well after each addition.
Stir in the vanilla and coconut extract to infuse the batter with tropical flavor.

Step 4: Combine the Dry and Wet Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture in three batches, alternating with the coconut milk.
Gently fold in the crushed pineapple and shredded coconut with a spatula.

Step 5: Bake

Pour the batter into the prepared pan and smooth the top.
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
If the top starts to brown too quickly, cover it loosely with foil in the last 20 minutes.

Step 6: Cool and Decorate

Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Drizzle with pineapple glaze or coconut cream, sprinkle with toasted coconut, and top with pineapple slices or cherries for a beautiful finish.

Tips & Variations

• Want a boozy twist? Add 1 tablespoon of white rum to the batter for a more authentic Pina Colada flavor.
• Healthier option: Use coconut sugar and substitute whole wheat flour.
• Storage: This cake stays moist for days. Store in an airtight container for up to 4 days at room temperature or refrigerate for up to a week.

Why You’ll Love This Recipe

This Pina Colada Pound Cake is more than just a dessert—it’s a taste of the tropics. Perfectly moist, rich, and full of fruity flavor, it’s a showstopper at any table. Whether you serve it plain, glazed, or topped with fruit, it’s bound to become a family favorite. Amish Peanut Butter Cream Pie

Have you tried this recipe? Leave a comment below and share your tropical creation!
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